Sour Cream Pumpkin Coffeecake

Source: Recipe Source

Yield: 12 Servings

1/2 c Butter; softened
3/4 c Sugar
1 ts Vanilla
3 Eggs
2 c Flour
1 ts Baking powder
1 ts Baking soda
1 c Sour cream

PUMPKIN MIXTURE
16 oz Solid pack pumpkin
1 Egg; slightly beaten
1/3 c Sugar
1 ts Pumpkin pie spice

STREUSEL
1 c Brown sugar; firmly packed
1/3 c Butter
2 ts Cinnamon
1 c Nuts; chopped

Cream butter, sugar and vanilla in mixer bowl. Add eggs, beating well.
Combine flour, baking powder, and baking soda. Add dry ingredients to
butter mixture alternately with sour cream. Combine pumpkin, beaten egg,
sugar and pie spice. Spoon half of batter in 9x13" baking dish; spread to
corners. Sprinkle half of streusel over batter. Spread pumpkin mixture over
streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle
with remaining streusel. Bake at 325~ for 50-60 minutes or until tested
done.

STREUSEL: Cut sugar into butter; add cinnamon until blended. Stir in
chopped nuts.